Mini Chocolate Tarts with Ganache are little bites of chocolate heaven that are perfect for any occasion. These tarts have a crisp, buttery crust that holds a rich and smooth chocolate ganache filling. The combination of the crunchy base and the silky ganache makes every bite feel special and satisfying.
I love making these tarts when I want a simple but impressive dessert to share with friends. What’s great is that they don’t take too long to put together, and once you master the ganache, you’ll find yourself coming back to this recipe again and again. A little sprinkle of sea salt or fresh berries on top can add a nice burst of flavor and make them look even prettier.
Whenever I serve these mini tarts, they always get compliments and disappear quickly! They’re perfect for parties, afternoon tea, or just a sweet treat after dinner. I find that having these little chocolate delights on hand is a great way to brighten up any day, and they make a lovely gift if you want to share some joy with someone special.
Key Ingredients & Substitutions
- Cocoa Powder
- Using unsweetened cocoa powder in the crust gives a deep chocolate flavor. If you don’t have cocoa powder, you can boost the dark chocolate amount in the ganache for more chocolate punch, but the crust won’t be chocolatey.
- Unsalted Butter
- Cold butter is the secret to a crisp, flaky tart shell. If you only have salted butter, reduce added salt elsewhere to balance flavors.
- Dark Chocolate
- Choose good-quality chocolate with 60-70% cocoa for the ganache. If you prefer sweeter or milkier ganache, use milk chocolate or a blend of milk and dark chocolate.
- Heavy Cream
- This makes ganache smooth and rich. If you want a dairy-free option, try full-fat coconut milk, but be aware it changes the flavor and texture slightly.
- Fresh Berries
- Raspberries and blackberries add a fresh, tangy contrast. You can swap with strawberries, blueberries, or even edible flowers for a different look and taste.
How Do I Make Sure My Tart Crust Stays Crisp and Doesn’t Get Soggy?
Baking the tart shells properly is key to a crisp crust. Here’s how I do it:
- Blind bake: After shaping your crust, line it with parchment and fill with pie weights or dried beans. This stops the crust from puffing up.
- Bake in stages: First bake with weights for 12-15 minutes, then remove weights and bake another 5 minutes to crisp the base.
- Cool completely: Let the shells cool on a wire rack before adding ganache to avoid steam making crust soggy.
- Optional tip: For extra protection, brush the crust with melted chocolate or lightly beaten egg white before pouring ganache. This creates a moisture barrier.
Taking these steps ensures a firm, crisp crust that holds the creamy ganache perfectly.
Equipment You’ll Need
- Mini tart pans – perfect for shaping the small tart shells evenly and beautifully.
- Mixing bowls – key for combining your dry ingredients and making the dough.
- Rolling pin – helps roll out the dough smoothly to the right thickness.
- Whisk – great for stirring and smoothing the ganache without lumps.
- Small saucepan – to gently heat the cream for melting chocolate in the ganache.
- Spatula – handy for folding ingredients and scraping bowls clean.
- Pie weights or dried beans – needed to blind bake tart shells to keep their shape.
- Wire rack – lets your tart shells cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Swap dark chocolate for milk or white chocolate ganache to change the sweetness and creaminess.
- Add a pinch of chili powder or cinnamon to the ganache for a warm, subtle spicy kick.
- Mix chopped toasted nuts like hazelnuts or almonds into the crust for extra crunch and flavor.
- Top with fresh mint leaves or edible flowers instead of berries for a fresh, vibrant look.
Mini Chocolate Tarts with Ganache
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/3 cup (40g) powdered sugar
- 1 egg yolk
- 1-2 tablespoons cold water (if needed)
For the Chocolate Ganache:
- 1 cup (240 ml) heavy cream
- 8 oz (225g) dark chocolate, finely chopped
- 1 tablespoon unsalted butter (optional, for shine)
For the Topping:
- Fresh raspberries
- Fresh blackberries
- Chocolate shavings or curls
- Optional: crushed freeze-dried raspberries
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and crust, plus 1 hour chilling time. Baking the tart shells will take around 20 minutes, and preparing the ganache takes about 10 minutes. Allow 1-2 hours for the ganache to set in the tart shells. Overall, plan for about 3 hours including chilling and cooling time.
Step-by-Step Instructions:
1. Make the Tart Crust:
In a large bowl, whisk the flour and cocoa powder together. Add powdered sugar and mix well. Use a pastry cutter or your fingertips to cut in the cold butter until the mixture looks like coarse crumbs. Add the egg yolk and stir until the dough starts to come together. If it feels dry, add cold water one tablespoon at a time. Shape the dough into a disk, wrap it in plastic, and chill in the fridge for at least 1 hour.
2. Bake the Tart Shells:
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut rounds slightly larger than your mini tart pans and gently press the dough into the pans, trimming edges as needed. Prick the bottoms with a fork to prevent bubbles. Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment and bake another 5 minutes until the crust is set. Allow to cool completely on a wire rack.
3. Prepare the Chocolate Ganache:
Warm the heavy cream in a saucepan over medium heat until it just begins to simmer—don’t let it boil. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir gently until smooth and shiny. If you’d like extra richness and gloss, stir in the butter. Let the ganache cool slightly until it’s thick but still pourable.
4. Assemble Your Tarts:
Pour the ganache carefully into the cooled tart shells, filling nearly to the top. Let them set at room temperature or refrigerate for 1-2 hours until the ganache firms up.
5. Garnish and Serve:
Before serving, top each tart with fresh raspberries and blackberries. Sprinkle on chocolate shavings and optional crushed freeze-dried raspberries for a pop of color and texture. Serve chilled or at room temperature for the best flavor.
6. Enjoy!
These mini chocolate tarts combine a crisp, chocolate crust with creamy ganache and fresh berries for a delightful treat that’s as beautiful as it is delicious. Perfect for sharing or special occasions!
Can I Use Frozen Berries as a Topping?
Yes, you can use frozen berries, but make sure to thaw and drain them well first to avoid excess moisture making the tarts soggy. Pat them dry gently with paper towels before placing on the ganache.
How Should I Store the Mini Chocolate Tarts?
Store the tarts in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
Can I Make the Tart Crust in Advance?
Absolutely! You can prepare and blind bake the crusts a day ahead. Keep them stored in an airtight container at room temperature until you’re ready to add the ganache and toppings.
What If I Don’t Have Pie Weights for Blind Baking?
No worries! Use dried beans, rice, or lentils to weigh down the tart shells during baking. Just be sure not to eat them afterward since they can absorb moisture and odors.